If you’re looking for a fresh and vibrant dish that screams summer, you’ve just found it. This Prawn Mango Avocado Summer Salad Recipe is one of my absolute favorites for warm days — it’s bright, healthy, and packed with flavor that’ll make your taste buds dance. Trust me, once you try this, it’ll quickly become your go-to salad for both casual lunches and impressing friends at weekend gatherings.
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: The sweet mango, creamy avocado, and juicy prawns combine for an irresistible taste.
- Quick and Easy to Make: Prep and toss everything in under 30 minutes — perfect for busy days.
- Versatile and Nourishing: Served on its own or with grains, it’s a balanced meal packed with protein and healthy fats.
- Perfect for Sharing: Whether you’re feeding family or hosting friends, this salad is always a crowd-pleaser.
Ingredients You’ll Need
The magic of this Prawn Mango Avocado Summer Salad Recipe is really in its fresh, top-quality ingredients. Each one adds texture and flavor that compliment the others perfectly. When shopping, aim for the ripest mango and avocado you can find — they’ll make all the difference!
- Cooked risoni (or orzo): I love using risoni because of its bite-size, pasta-like texture that soaks up the lime dressing beautifully.
- Cooked peeled prawns (shrimp): Fresh is best, but quality frozen cooked prawns work great too — just chop them into slightly chunky bites.
- Large mango: Pick one that’s fragrant and slightly soft to the touch for the perfect juicy sweetness.
- Large ripe avocado: Make sure it yields gently when pressed to avoid under or overripe avocado.
- Rocket (arugula): Its peppery tang adds a nice kick to the salad’s mild creaminess.
- Cherry tomatoes: Halve these for bursts of juicy freshness throughout every bite.
- Red onion: Finely sliced for a little sharpness without overpowering the salad.
- Coriander (cilantro) leaves: Chop finely for a subtle herbaceous note that ties it all together.
- Extra virgin olive oil: A must-have for dressing, providing richness and depth.
- Fresh lime juice: The zesty acidity cuts through creaminess and brightens flavors — add extra if you love that tang!
- Garlic clove: Minced finely to blend into the dressing without any harsh bites.
- Salt and black pepper: Season perfectly to bring out all the flavors without overwhelming the salad.
Variations
One of the things I love about this Prawn Mango Avocado Summer Salad Recipe is how easy it is to tweak based on what you have on hand or your flavor preferences. Feel free to experiment a little!
- Add some heat: I sometimes sprinkle in chopped fresh chili or a pinch of cayenne for a subtle kick that wakes up the salad wonderfully.
- Swap the grain: If you prefer, quinoa or pearl couscous works just as well in place of risoni, giving a slightly different texture.
- Make it vegetarian: Omit the prawns and toss in some extra roasted nuts or chickpeas for protein.
- Seasonal swaps: During fall, I swap mango out for juicy peaches or nectarines — equally delicious.
How to Make Prawn Mango Avocado Summer Salad Recipe
Step 1: Shake Up the Dressing
This is my favorite part — so simple and flavorful! In a jar or small bowl, combine the extra virgin olive oil, fresh lime juice, minced garlic, salt, and pepper. Shake or whisk until everything’s emulsified and slightly thickened. The lime juice really wakes up the flavors, so don’t be shy to add a little extra if you’d like it zestier.
Step 2: Prep Your Salad Ingredients
Chop your cooked prawns into roughly 1.75 to 2 cm pieces — this size is just right to get a good bite without overwhelming the salad. Cut the mango and avocado into similar size cubes (about ½ inch) so that every spoonful has a balance of sweet, creamy, and savory. Halve the cherry tomatoes and thinly slice the red onion for just the right amount of crunch and bite. Give your rocket and coriander a rough chop, no need to be precise.
Step 3: Toss Everything Gently
In a large mixing bowl, combine your risoni, prawns, mango, avocado, rocket, cherry tomatoes, red onion, and coriander. Pour the dressing over the top and gently fold with a rubber spatula, being careful not to mash the avocado. You want everything coated but still fresh and vibrant. Give it a quick taste and add more lime, salt, or pepper if needed. Serve immediately and enjoy that fresh summer vibe!
Pro Tips for Making Prawn Mango Avocado Summer Salad Recipe
- Choosing the Right Mango: I learned that slightly underripe mango works better than overly soft ones to keep the chunks firm and less mushy in the salad.
- Avocado Handling: To avoid browning, add the avocado just before serving and toss very gently.
- Prep Ahead Tip: Cook your risoni and prawns in advance; just keep them chilled and toss with fresh ingredients right before serving.
- Dressing Adjustment: Tweak the lime and salt to your taste—some like it more tangy, so don’t hesitate to make it your own.
How to Serve Prawn Mango Avocado Summer Salad Recipe
Garnishes
I’m a sucker for a sprinkle of toasted pumpkin or sunflower seeds on top — adds a wonderful crunch contrast to the creamy avocado and juicy mango. Fresh coriander leaves scattered last-minute up the freshness factor even more.
Side Dishes
My family goes crazy for this salad paired with some crusty garlic bread or a light citrus-infused quinoa salad on the side. It’s also fantastic alongside grilled fish or chicken if you want a heartier meal.
Creative Ways to Present
For summer parties, I like serving this salad in individual clear glass jars or cups — it looks so colorful layered and is super convenient for guests to enjoy. Another fun idea is scooping it into avocado shells to serve as edible bowls.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftovers in an airtight container, but be sure to store the avocado separately or add it fresh next time since it browns quickly. The salad will stay fresh for up to 1 day in the fridge, but it’s really best enjoyed fresh.
Freezing
This salad doesn’t freeze well because of the avocado and fresh produce, so I wouldn’t recommend freezing it. Instead, make smaller batches or only prepare the dressing in advance if you want to save time.
Reheating
If you need to reheat leftover risoni separately, do so gently in the microwave or stovetop with a splash of water to avoid drying out. Add avocado and dressing fresh each time for the best texture and flavor.
FAQs
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Can I make this Prawn Mango Avocado Summer Salad Recipe ahead of time?
You can prep most ingredients ahead, like cooking the risoni and prawns, but I recommend tossing the avocado and mango just before serving to keep everything fresh and prevent browning.
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What can I substitute if I don’t have risoni?
Great question! I’ve tried quinoa, pearl couscous, and even cooked rice as alternatives — each brings its own texture, so feel free to pick your favorite or whatever you have on hand.
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Is this salad suitable for meal prep lunches?
Absolutely, with a couple tweaks. Keep the avocado separate until you’re ready to eat, and add the dressing last minute to maintain freshness and texture.
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Can I use raw prawns for this salad?
It’s best to use cooked prawns or shrimp for this salad because the dressing is fresh and doesn’t include cooking steps. If you have raw prawns, just quickly sauté or boil them before adding.
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How do I avoid the avocado browning in the salad?
I learned the trick is to add avocado just before serving and gently fold it in to keep the vibrant green color and creamy texture.
Final Thoughts
This Prawn Mango Avocado Summer Salad Recipe is one of those dishes I keep coming back to because it’s as nourishing as it is delicious. I’ve made it for quick family dinners, brought it to potlucks, and savored it during long sunny afternoons. It’s effortless but feels special — exactly what you want from a summer meal. Give it a go, and I promise you’ll be making it on repeat just like I do!
Print
Prawn Mango Avocado Summer Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 to 5 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Low Fat
Description
A vibrant and refreshing Prawn Mango Avocado Summer Salad featuring cooked prawns, ripe mango, creamy avocado, and a zesty lime dressing. This light and healthy dish is perfect for warm weather, combining sweet, tangy, and savory flavors with a satisfying texture from risoni or orzo pasta. Ideal for a quick lunch or a light dinner, it’s packed with protein and fresh ingredients for a nutritious meal.
Ingredients
Salad Ingredients
- 2.5 cups cooked risoni/orzo or similar pasta
- 300 – 400g / 10 – 12 oz cooked peeled prawns/shrimp (about 750g unpeeled whole cooked)
- 1 large mango, cut into 1.5cm / ½” pieces
- 1 large ripe avocado, cut into 1.5cm / ½” pieces
- 75 g / 2.5 oz rocket/arugula, roughly chopped
- 250 g / 8 oz cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1/4 cup coriander/cilantro leaves, finely chopped
Dressing Ingredients
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) fresh lime juice (plus more to taste)
- 1 small garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Dressing: Shake the extra virgin olive oil, fresh lime juice, minced garlic, salt, and black pepper together vigorously in a jar until well combined to form the lime dressing.
- Chop the Prawns: Cut the cooked peeled prawns into bite-sized pieces about 1.75 – 2 cm (2/3 inch) long to ensure easy mixing and eating.
- Combine Salad Ingredients: In a large bowl, add the cooked risoni or orzo, chopped prawns, diced mango, diced avocado, chopped rocket, halved cherry tomatoes, sliced red onion, and chopped coriander leaves.
- Add Dressing and Toss: Pour the lime dressing over the salad ingredients. Using a rubber spatula, gently toss everything together very carefully to avoid mashing the avocado and mango pieces.
- Adjust and Serve: Taste the salad and add extra fresh lime juice if desired to enhance the brightness. Serve immediately for the freshest flavor and texture.
Notes
- Watch the recipe video for helpful tips on chopping mango and avocado perfectly.
- Prawns, mango, and avocado make a magical flavor combination that’s light yet satisfying.
- This salad can be served as a light meal or shared as a side dish at gatherings.
- Try substituting risoni/orzo with rice, quinoa, or pearl couscous for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 536 kcal
- Sugar: 9 g
- Sodium: 1085 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 252 mg
